Tag Archives: brewing

Bringin it back

This has been a busy year for me. I’ve been doing a lot of travelling for work and research that takes me away from the house. As a result, my brewing activity has been very limited, I’ve made no cheese, … Continue reading

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Let the madness begin

I’m currently on a little trip to visit some friends. I’ve been away for a week and am beginning to think of the return journey. In two weeks, classes begin again, and along with planning a syllabus, working out readings, … Continue reading

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Na blo po mo kickoff

I’m trying to write a post a day for the month of November, for Na Blo Po Mo. It can get difficult, especially since this blog is about canning and brewing, and I’ve been easing up in the canning and … Continue reading

Posted in apple sauce, apples, brewing trouble, canned peaches, canning, chutney, fermentation, freezing, garlic, ginger, home brewing, jam, Niagara, pickles, plums, preserves, pumpkin porter, raspberry porter, Salsa, sauce, Uncategorized | Tagged , , , | Leave a comment

You feel lucky, punk-in?

Pumpkin porter.  Sounds good?  Yep.  Sounds easy?  No. In my ongoing effort to, apparently, drive myself crazy, I decided to make a pumpkin porter Saturday.  Actually, I decided a few months ago.  I brewed it Saturday. This was something I … Continue reading

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Finally, a day of rest

It’s over.  Three mad days of canning.  Ending with an afternoon and evening of mad brewing.  The latter was itself a bit of an ordeal, and I’ll deal with it in a subsequent post. Here is the result of the … Continue reading

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A glutton [for punishment]

I’m in the midst of a massive canning/bottling/brewing operation.  Last night it was another ketchup, this time a charred pepper ketchup, and marinara sauce.  the sauce was simple, I think too simple, and didn’t reduce/thicken as much as I’d like. … Continue reading

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Ripple of Raspberry

Pulled some of my porter yesterday. It has molasses and cocoa in it, amongst other things, but while I had chocolate on the nose, nothing of that nature came up in the flavour.  Oh well.  It was still very young–5 … Continue reading

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